Coconut Lime Chicken
With this Delicious Coconut Lime Chicken dinner can be served in under 30 minutes
Servings: 4
Ingredients
Chicken
- 4 chicken breasts
- 2 tbsp vegetable or coconut oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
Sauce
- 1 tbsp vegetable oil or coconut oil
- 1x 400ml coconut milk
- 1 cup chicken stock
- 1 tsp cornflour
- 1 onion finely chopped
- 2-3 thai green chillies finely chopped
- 1 tsp ginger/garlic paste
- 2-3 tbsp lime juice
- salt only if required
- pepper
- coriander leaves to garnish
Instructions
- Cut the chicken breasts into strips or cubes. Marinate with the salt and pepper and garlic powder
- Heat 2 tablespoon oil in a pan and fry the chicken. Fry them in 2 or 3 batches on high heat, just a few seconds on each side until slightly brown.It doesn't have to be fully cooked as it will cook further in the sauce. Remove and set aside
- In the same pan, add the onion and saute until transluscent. You can add a couple teaspoons more oil if required. Add the ginger/garlic paste and fry for a minute.
- Add the chillies. Mix the coconut milk, chicken stock and cornflour together. Add it to the pan. Allow it to simmer for about 5 minutes or until the sauce thickens. At this stage you can blend it if you wish. Allow it to cool a little before blending or it will splatter. If you don't mind the bits of onion add the chicken and bring it to a boil.
- Turn off the heat. Drizzle in the lime juice and garnish with fresh coriander.
Notes
- Chicken breast can easily turn rubbery so never overcook them. Therefore it is always flash fried or it's cooked on a low heat for a longer time. This way you are guaranteed to have tender chicken breasts